Name: Chickpea-Lentil Salad recipe
Ingredients: 25 ounces canned chickpeas, drained and rinsed;1 (15 ounce) can black lentils, drained and rinsed;1 cucumber, chopped;2 each vine-ripened tomatoes, chopped;¼ large red onion, finely chopped;⅛ cup olive oil;⅛ cup red wine vinegar;½ teaspoon garlic powder;½ teaspoon ground cumin;1 pinch salt to taste;1 avocado, diced;½ cup crumbled feta cheese

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Ingredients

25 ounces canned chickpeas, drained and rinsed 1 (15 ounce) can black lentils, drained and rinsed 1 cucumber, chopped 2 each vine-ripened tomatoes, chopped ¼ large red onion, finely chopped ⅛ cup olive oil ⅛ cup red wine vinegar ½ teaspoon garlic powder ½ teaspoon ground cumin 1 pinch salt to taste 1 avocado, diced ½ cup crumbled feta cheese

Nutrition Info

508.4 calories carbohydrate: 65 g cholesterol: 16.7 mg fat: 20.4 g fiber: 19.8 g protein: 20.1 g saturatedFat: 5.1 g servingSize: - sodium: 903.1 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Directions

Combine chickpeas and lentils in a large bowl. Mix in cucumber, tomatoes, and red onion.
Stir olive oil, red wine vinegar, garlic powder, cumin, and salt together in a small bowl. Pour over the chickpeas and lentils, mix to combine. Carefully fold in avocado and feta cheese.

Recipe Yield

4 servings

Recipe Note

This salad is a rare healthy favorite for my picky husband. It's best in the summer months when fresh local tomatoes are available. We eat it as a light dinner, or as a side dish for summer BBQs. Enjoy!

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